GREEN OLIVE AT RED HILL

At Green Olive at Red Hill we love great food – food that nurtures your heart and soul. Sit on the deck while enjoying the view of the vineyard, kitchen garden and ducks on the dam. We also have a cosy indoor area and a perfect spot for larger groups. We grow olives, grapes, herbs and veggies, raise sheep, pigs, chooks and fish and turn amazing produce from local farmers into a range of goodies you’ll love. On a visit to our Farm Shop at Red Hill you can enjoy coffee from beans roasted on site, enjoy our farm made sausages or even take a small taste of our farm home with you.

Chef Profile

Chef Brian Hall Brian’s culinary career kicked off at the tender age of five, treating his whole family to spaghetti bolognese, and he hasn’t looked back. Food memories created with his mother and grandmother have fuelled Brian’s passion for good honest food created from good honest ingredients.

Brian started working in kitchens when he was 15, but it wasn’t until he was 21 that he decided to move away from his front of house roles and commence his apprenticeship at Lindenderry at Red Hill and then completing his training at Montalto under acclaimed chef Barry Davis. During this time he also worked for a year in London, later returning as a qualified chef to eat his way around Europe with his new wife on their honeymoon!

Following a six year stint at the St Kilda Sea Baths Brian has returned to the peninsula to raise his young family and just recently joined the team at Green Olive at Red Hill. He shares Sue and Greg’s passion for sustainable gardening and good wholesome “food for the heart and soul” and he has become the self-appointed “pasta master” – introducing participants in our Handmade Pasta Making classes to the recipes and methods that he finessed with his grandmother all those years ago.

What are we famous for?
Our all day tapas menu and matching wines based on produce from our sustainable farm, olive grove and vineyard on the Mornington Peninsula.